Honey Garlic Chicken Wings
Make crispy grilled honey garlic chicken wings with a sticky honey soy glaze, fresh garlic, and sesame oil. Perfect for game day or BBQs.
Ingredients
For the Wings:
- 2½ pounds chicken wings drumettes and flats separated
- 1 tablespoon aluminum-free baking powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika optional
For the Honey Garlic Sauce:
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 6 cloves garlic minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes optional
Instructions
Pat Dry the Wings
- Separate the drumettes and flats if needed, then pat the chicken wings completely dry with paper towels.
Season the Wings
- Place the wings in a large mixing bowl and add the baking powder and seasonings.Toss until every wing is evenly coated and let them rest for 10-15 minutes.
Cook Over Indirect Heat
- Arrange the seasoned wings in a single layer over the indirect-heat side of the grill set at 375-400°F. Leave some space between the pieces so air can circulate around them. Cook for 15 minutes, flip and cook again for another 15 minutes.
Make Honey Garlic Sauce
- While the wings are cooking, combine the honey, soy sauce, garlic, vinegar, butter, sesame oil, and red pepper flakes in a saucepan. Simmer over medium heat for 5-7 minutes, stirring frequently, until slightly reduced and glossy.
Finish Wings Over Direct Heat
- Once the wings reach approximately 165-170°F internally, move them to the direct-heat side of the grill. Grill for about 2-3 minutes per side, turning as needed to prevent burning, until crisp and the internal temperature reaches 185-185°F.
Sauce the Wings
- Transfer the hot, crispy wings directly to a large mixing bowl. Pour the warm honey garlic sauce over the wings and toss thoroughly with tongs until every piece is evenly coated. Garnish with toasted sesame seeds or sliced green onions and serve.
Video
Notes
- Use aluminum-free baking powder specifically to avoid metallic taste. Do not use baking soda.
- Pat wings very dry before coating with baking powder for maximum crispiness.
- Don't sauce wings until after they finish cooking or the skin will be soggy.
Nutrition
Calories: 351kcalCarbohydrates: 26gProtein: 20gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 84mgSodium: 1201mgPotassium: 242mgFiber: 0.4gSugar: 23gVitamin A: 342IUVitamin C: 2mgCalcium: 174mgIron: 2mg
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